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You are here: Home / recipes / Best Crock Pot Recipes / Crock Pot Entree / Slow Cooker Crock Pot Gumbo Recipe with Sausage, Chicken, and Shrimp

Slow Cooker Crock Pot Gumbo Recipe with Sausage, Chicken, and Shrimp

January 10, 2019 By Tammilee 84 Comments

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Last year we took an amazing trip to New Orleans and fell head over heels in love with the food! One of our favorite things we did was take a cooking class to learn how to make jambalaya, gumbo, pralines and so many other amazing dishes. Today’s Slow Cooker Crock Pot Gumbo recipe with Sausage, Chicken and Shrimp is an adaption from everything we learned in class and enjoyed while we were in New Orleans.

Now if only I could figure out how to make a Cafe Du Monde beignet magically appear in my kitchen! Hello yum! Seriously I don’t know what they do to make them sooo good but I could enjoy one right now and love it.

There is just something magical about New Orleans. Ok, parts of it are a bit smelly but that is probably due to all the fun people have on Bourbon St. We skipped partying on Bourbon St. and instead hung out around the French Quarter listening to jazz music, people watching and relaxing. I am so ready to plan another trip to New Orleans soon.

Super easy crock pot gumbo recipe the entire family will love! This cajun slow cooker recipe includes sausage, chicken and shrimp! Best crock pot recipe you will try!

Since we can’t hop a plane today for New Orleans instead we will enjoy a big bowl of this Crock Pot Gumbo Recipe with sausage, chicken and shrimp!

Super easy crock pot gumbo recipe the entire family will love! This cajun slow cooker recipe includes sausage, chicken and shrimp! Best crock pot recipe you will try!

Super easy crock pot gumbo recipe the entire family will love! This cajun slow cooker recipe includes sausage, chicken and shrimp! Best crock pot recipe you will try!

Have you seen this Slow Cooker Crock Pot Beef and Broccoli Recipe?

Super easy crock pot gumbo recipe the entire family will love! This cajun slow cooker recipe includes sausage, chicken and shrimp! Best crock pot recipe you will try!

Crock Pot Gumbo Recipe with Sausage, Chicken, and Shrimp

Ingredients

1lb Chicken Breast (cut into bite size pieces)
1lb Smoked Sausage (kielbasa, farmers sausage, garlic sausage, etc)
1lb Shrimp, raw and shells removed (I left tails on for more flavor)
1 Onion, diced
1 Green pepper, diced
1 Hot pepper, (jalapeno, serrano, scotch bonnet, habanero, etc) (optional!!!)
3 ribs Celery, diced
1 can Diced tomatoes (28 oz)
3 tsp Garlic, minced
2 C Chicken broth
1 Tbsp. Cajun spice (or more if you prefer)
1 tsp Thyme
1 tsp Oregano
1 1/3 C Rice (cooked)

Directions

1. Combine all ingredients in the slow cooker, except for the shrimp and the rice.
2. Cook on low for 6 – 7 hours, stirring occasionally
3. In last hour of cooking, salt the shrimp lightly, and then add them to the crock pot
4. In the last half hour of cooking, add the rice and stir. Replace cover. You want the rice just to warm through and take on some of the cooking flavors.
5. Serve with crusty bread, and enjoy!

 

We use either the Hamilton Beach Set ‘n Forget Programmable Slow Cooker, 6-Quart or Crock-Pot 5-Quart Slow Cooker for all of our crock pot recipes

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Crock Pot Gumbo Recipe with Sausage, Chicken, and Shrimp
Author: Tammilee
Ingredients
  • 1 lb Chicken Breast cut into bite size pieces
  • 1 lb Smoked Sausage kielbasa, farmers sausage, garlic sausage, etc
  • 1 lb Shrimp raw and shells removed (I left tails on for more flavor)
  • 1 Onion diced
  • 1 Green pepper diced
  • 1 Hot pepper (jalapeno, serrano, scotch bonnet, habanero, etc) (optional!!!)
  • 3 ribs Celery diced
  • 1 can Diced tomatoes 28 oz
  • 3 tsp Garlic minced
  • 2 C Chicken broth
  • 1 Tbsp. Cajun spice or more if you prefer
  • 1 tsp Thyme
  • 1 tsp Oregano
  • 1 1/3 C Rice cooked
Instructions
  1. Combine all ingredients in the slow cooker, except for the shrimp and the rice.
  2. Cook on low for 6 – 7 hours, stirring occasionally
  3. In last hour of cooking, salt the shrimp lightly, and then add them to the crock pot
  4. In the last half hour of cooking, add the rice and stir. Replace cover. You want the rice just to warm through and take on some of the cooking flavors.
  5. Serve with crusty bread, and enjoy!

 

Super easy crock pot gumbo recipe the entire family will love! This cajun slow cooker recipe includes sausage, chicken and shrimp! Best crock pot recipe you will try! 

#slowcooker #crockot #gumbo #southern #comfortfood
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Filed Under: Crock Pot Entree, Crock Pot Soup recipes, Entree, Soup Tagged With: Chicken, Crock Pot / Slow Cooker, Fish / Seafood, Main Dishes / Entrée, Pork, Soup / Stews

About Tammilee

Tammilee is the owner/creator of Tammilee Tips. Tammilee is passionate about travel, recipes, and living life to the fullest!
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Comments

  1. Iris says

    November 30, 2018 at 11:33 am


    I can’t get over some of the rude comments people leave regarding a recipe. I just want to say that this is delicious and thank you for sharing it! It was easy to make and made my entire home smell amazing!

    Reply
    • Patricia says

      January 3, 2019 at 4:10 pm

      Hi, This meal looks delicious, however, I am curious if it freezes well. I am trying to plan ahead, and want to get some meals cooked and in the freezer. Thanks!

      Reply
  2. Jen says

    October 19, 2018 at 6:56 pm

    Thanks so much for this recipe!!! Mines cooking in the crockpot now and my house smells amazing! I can’t wait to try it 🙂

    Reply
  3. CF says

    August 1, 2018 at 2:07 pm

    PSA! I accidentally bought regular salt chicken broth (I normally get no salt added) and added the recommended amount of salt as well- WAY too salty. I got to find out that the “add a potato to soak up the salt” trick actually works, so that’s good. Also, this isn’t traditional gumbo mostly because it doesn’t have a roux base, but I found that this is pretty darn tasty, and I liked not having to cook the roux for half an hour. You want to add a bay leaf, at the very least, and for the love of god use andouille sausage and brown it first. Do cook the rice separately and add it to the bowl you’re going to eat out of first, then add the gumbo on top. And hit it with some hot sauce!

    Reply
  4. Jamie says

    July 23, 2018 at 6:27 pm

    This was great. I added okra at last moment with the shrimp. Second day was even tastier!!

    Reply
  5. Thetravelbeautyboss says

    July 16, 2018 at 1:00 pm

    Gumbo is a Soup..look it up .. and stop being critical.. You dont like this receipe then that’s your business .. You know how to make a Gumbo the traditional method of using a big pot and not a crock pot , then good for you . However, this is Tammies blog , her receipe style of making a Gumbo in a Darn Crock Pot.. Some people want an easy way or a way to use their crock pot.

    Reply
  6. Christine Bolduc says

    July 15, 2018 at 11:10 am


    Easy and delicious. I had friends over who loved it so much they asked me to translate it into French, which I did!
    I added a bit of Okra to mine. Thank you so much.

    Reply
    • Tammilee says

      July 16, 2018 at 8:37 am

      So glad you enjoyed the recipe!

      Reply
  7. de aluguel"############# says

    April 17, 2018 at 3:46 am

    Great recipe, but where the fu** do you get off wasting our time scrolling down 80 of the page reading your lame ass story before we get the recipe? Only to be followed by an even longer chain of comments? You’re bad and you should feel bad. You’re the reason we deserve Trump as a president.

    Reply
    • Tammilee says

      April 21, 2018 at 7:02 am

      Your welcome for the free recipe and not having to pay to access it. I hope that you enjoyed the gumbo and your finger is not to worn out from having to scroll a couple of times.

      Reply
    • Julie says

      October 17, 2018 at 7:42 am


      I’m sorry, but I can’t resist noting how shocked I am that someone took the time to post a reply and went political regarding a recipe. Sad. Not sure what politics has to do with gumbo, but I digress.

      Tammilee, Thank you so much for posting this recipe. My husband makes gumbo from scratch (2 day process) for me every year for my birthday. I can’t wait to try this for an easier, delicious, weeknight meal.

      Reply
  8. Cynthia says

    April 9, 2018 at 5:20 am

    HO MANY SERVINGS?????

    Reply
  9. Conchata says

    March 5, 2018 at 1:25 pm

    Question about the chicken! Should it be raw or cooked when you cube it before adding it? I plan to make this tomorrow! 🙂 I’m super excited to try this! Thank you

    Reply
  10. Yukiko says

    February 15, 2018 at 6:04 pm

    This was easy but tasty recipe. Loved it.

    Reply
    • Tammilee says

      March 2, 2018 at 9:28 am

      So glad you enjoyed the recipe!

      Reply
  11. Danette says

    January 18, 2018 at 10:43 am

    Do you use ground thyme and ground oregano or use the leaves?

    Reply
  12. Marcellus B. says

    January 15, 2018 at 8:21 pm


    This is clearly a recipe for the crock pot chefs who think the crock pot makes everything taste just good as or better than the original slaving in the kitchen and doing it the right way. Anyone can measure a bunch of ingredients and throw them into a crock pot, put the lid on it and come back in 7 hours. There’s 1 reply someone wants to put uncooked rice in it. That was either a lazy person or a very bad cook. REALLY! You don’t even want to cook rice the right way. The first time I made gumbo, I burned the roux 3 times. There is a delicate balance between dark roux and burnt, but you can clearly taste burnt. 3 sausages options were mentioned in the ingredients and none of them mentioned the true gumbo sausage andouille. For those who think this is a good recipe, I challenge you to take the time and make it the right way, crock potless. Trust me you’ll delete this recipe. I was always taught when you try a new recipe you should do something to it to make it your own. For the future gumbo makers, you can get andouille sausage at walmart or a meat market. I prefer a meat market, it’s a better quality sausage. As for spices, “TONY CHACHERE’s or ZATARINS. You can find them with the spices. Shame on you Tammie. This is not gumbo it is some type of cajun soup. Justin Wilson is rolling over in his grave.

    Reply
    • Blessedgirl says

      July 3, 2018 at 8:22 pm

      Try having kids, working full time, keeping a clean home and making this recipe jerk off!!! So many people easy to criticize. Grow up. My house smells beyond amazing and I feel blessed that this recipe was on pintrest!!

      Reply
    • Sophie says

      August 9, 2018 at 11:04 pm

      We have busy lives and don’t want to make a career out of Gumbo… just a recipe for a simple, delicious crockpot of Gumbo style stew. Get a life and stop trolling recipe blogs.

      Reply
  13. Bryan Gazo says

    January 14, 2018 at 9:05 am

    I just made this, and I literally just threw everything in the crockpot and the next morning…. THE HOUSE SMELLED AWESOME!!!!! So Good!!!! I used The Poblano pepper no seeds, and wow was this fantastic!!I will always use this recipe!! Thank you!!

    Reply
  14. Heather says

    January 6, 2018 at 6:37 pm

    I made it tonight…it was amazing! Made it exactly like the recipe calls for minus thyme…didn’t have it in my spices. It was a huge hit!!! Thanks for my new addition to our new family favorite!

    Reply
  15. Dr. Stan says

    December 16, 2017 at 10:28 am

    I’m from NOLA and love gumbo. But I have diabetes, so I do not use a roux to thicken, preferring filé to do the job with a nicer flavor than wheat. Also, don’t use but one small red tomato. Then 4-5 small green tomatoes (tomatillos). And lots of ground filé, which my 2 sons add to their bowls after I have served them. Also, gumbo, in New Orleans, at home at least, is very much a matter of using what you have, so I often add liquid smoke, Worcestershire sauce, black pepper, chopped parsley, 1/2 cup white wine, 1/2 can of beer (only when I have guests, as it then has too many carbs for my blood sugar control), a stick of butter (not margarine), VERY little fresh thyme, finely chopped, cilantro bouillon cubes, chopped GREEN onions instead of the big white onions, and you get the idea. No matter what I add or omit, it never turns out BAD. Another secret I learned from a guy from Houma was to dry marinade the chicken and sausage in lots (I truly mean more than you ever dreamed of using) of Tony Chachère’s BOLD seasoning, before adding to the liquids. As I think it still says on the round paperboard containers of TC, “You can never use too much!” Happy cooking to all.

    Reply
  16. Donna says

    December 15, 2017 at 12:18 pm

    It’s on the stove right now! Smells delicious. I also added okra, because I love it. Cheers!

    Reply
  17. Kaitlin says

    November 11, 2017 at 11:59 am

    Does the chicken and sausage need to be raw before putting in crock pot?

    Reply
  18. Julie Cain says

    October 28, 2017 at 9:31 am

    Hi Tammilee – I am wanting to try this but have a few questions, 1) Does the chicken need to be cooked first? 2) Should the shrimp be thawed before adding to the crockpot? 3) How many servings does it provide? There are only two of us, so if I need to halve it, I’ll know what I need to get. Thank you very much!!! I have visited NOLA many times and our favorite thing is to go to Pat O’Brien’s piano bar & enjoy their Hurricanes!! Would definitely recommend to anyone who visits!

    Reply
  19. Baltisraul says

    October 24, 2017 at 4:41 am

    Just add some okra some of Tony C’s instant dry roux and this becomes a really nice Gumbo. You can also make your own dry roux in the oven if you can’t find Tony C’s. A tip I received from a Shrimp Boat Captain; If your Gumbo has shrimp, never salt your Gumbo till the last minute of cooking. You run the chance of making the shrimp mushy and tasteless.

    Reply
  20. Taylor says

    October 23, 2017 at 7:04 am

    I made this this weekend and it was delicious! Thanks for sharing

    Reply
    • Tammilee says

      October 31, 2017 at 2:07 am

      Taylor, I am so glad you enjoyed the recipe!

      Reply
  21. Erica says

    October 10, 2017 at 7:54 pm

    I made this today and it was AMAZING! I only had a 14 oz can of tomatoes so I added a litle more liquid. I also used four bone in chicken thighs instead of breast, by the time I came home from work the meat fell right off the bone and shredded nicely. Thank you so much for sharing!

    Reply
    • Tammilee says

      October 31, 2017 at 8:01 am

      Erica, I am so glad that you enjoyed the Gumbo

      Reply
  22. Samantha Wheldon says

    October 10, 2017 at 5:31 am

    On the chicken stock and rice does the c stand for cups as I’m in the UK and not sure hopefully making this tommorrow x

    Reply
  23. Joel s says

    October 2, 2017 at 1:10 pm

    Do you cook this on low or high??

    Reply
  24. Vicki says

    September 26, 2017 at 8:28 am

    Can you freeze this?

    Reply
  25. Ang says

    September 16, 2017 at 3:57 pm

    I have made this for my husband and neighbors a few times. They love it. We have taken chicken out and added crab meat instead to make it more for seafood.

    Reply
    • Tammilee says

      October 31, 2017 at 7:53 am

      Ang, I am so glad that you have enjoyed the recipe. I love the addition of crab to it.

      Reply
  26. Renea says

    September 9, 2017 at 11:31 am

    As my husband and I await and prepare for hurricane Irma I decided we needed comfort food for dinner tonight. We are 6 miles from the gulf coast in beautiful wakulla county. This smells delicious and we cannot wait to eat it tonight. Prayers for everyone in Florida. Dinner tonight should help calm my nerves. A margarita will help some too. Thanks for the recipe.

    Reply
    • Tammilee says

      October 31, 2017 at 7:54 am

      Renea, I hope that you were safe from the storm and the gumbo was the perfect comfort food.

      Reply
  27. Mark says

    September 6, 2017 at 10:02 pm

    Using shrimp in this recipe is a necessity. Please treat each ingredient with the proper care they deserve. That being said, make sure to brine your shrimp before throwing it into the crockpot. There are a few ways to do this…either a wet brine with salt/sugar and water or a dry brine with salt/ baking soda. Keeps the shrimp juicy and plump and makes this whole dish a pleasure. Ro-tel is the way we in NOLA do this, either with the commercial canned product or your own home recipe of diced tomatoes, green chilies, cilantro and splash of vinegar. Lump crab meat or crab claw meat added is the thing of bliss to make this stew a delight!

    Reply
  28. Joe Tomlinson says

    August 31, 2017 at 7:08 pm

    Absolutely loved this recipe! Like many others have done, I tweaked it slightly to fit my taste. I added 2 cups of okra as well as doubling the rice, chicken broth and Cajun seasoning. I was a little reluctant to add the optional hot pepper (small Serrano cut super thin), but I’m sure glad I did. This recipe was such a major hit with my family and friends that they requested it become my signature dish for our family cookout! Thanks Tammilee!!!

    Reply
    • Tammilee says

      September 1, 2017 at 4:58 pm

      Your welcome! I am so glad you enjoyed the recipe!

      Reply
  29. Erika says

    August 21, 2017 at 6:21 am

    What kind of Cajun seasoning? The only kind I found in the store that actually said “cajun” seasoning was Emerils, but it has salt so I’m afraid of making it too saltly.

    Reply
    • ROzan says

      March 13, 2018 at 10:05 am

      As a La native; “Cajun seasoning” refers to Zatarans or (my go to) Tony Chachere’s. And yes; it contains salt that gets absorbed by the rice so our recipes call for the extra salt in the ingredients without making the meal over salted.

      Reply
  30. Jason says

    August 17, 2017 at 8:17 am

    Made this yesterday and it was a hit! I tweaked the recipe a bit but not too much. I highly suggest trying this recipe.

    Reply
  31. Kai says

    August 12, 2017 at 8:57 am

    Just to add a comment. I know the recipe calls for chicken breast, and that’s all good but…if you’re a true NOLA you know that the chicken thigh is not only cheaper but also more flavorful and easier to stew. So if anyone wants to try this dish for the first time, just use chicken thigh and cut into bite size pieces before tossing into the crock and know it won’t be dried out even from a long cook.

    Reply
  32. Scott says

    July 31, 2017 at 4:37 pm

    I added cut okra. This is absolutely DELICIOUS!!!!! Use rotel tomatoes and green chiles for extra kick.

    Reply
  33. Judy says

    July 9, 2017 at 8:56 am

    I cannot believe how vicious some of ya’ll are!! It’s a recipe, a list of ingredients and directions to make a NOLA dish, it’s not a cure for diabetes or heart disease!! Swap out what you don’t have or like, every recipe is unique to the person making it even if you follow the recipe to the grains of salt. Have a glass of wine. a beer or whatever and chill!!

    Reply
  34. Kai says

    July 3, 2017 at 8:08 am

    This is a very good recipe to have on hand when you feel the urge for some NOLA cuisine. In all honesty it is technically a New Orleans style soup or stew. Not that it’s a bad thing…just that it is missing a dark roux to make it everything it could be. I think that is what is getting some people all in an uproar over the title of “gumbo”. Making a dark roux and using a secondary thickening agent with either okra or file powder is truly a gumbo but this recipe as followed comes very close to that taste. The only thing about this recipe I would suggest, would be to use Ro-Tel instead of plain diced tomatoes. Adds a bit of punch to this NOLA style soup/stew. Overall this is a great dish!

    Reply
  35. Nece says

    June 24, 2017 at 12:20 pm

    This looks amazing and is on my list to try. Can you tell me how many it serves? I have a family of 6. Just trying to decide whether I should double.
    Thank you!

    Reply
  36. Jenn Jenn says

    June 15, 2017 at 7:32 am

    Looks like this would be yummy but I think what my fellow louisianians are trying to say is for this to be called a gumbo, it must have a roux. Might be a great soup recipe but please don’t call it a gumbo. We’re pretty laid back in Louisiana but we take our food seriously 😉

    Reply
  37. Lindsay says

    June 12, 2017 at 1:25 pm

    I added regular spicy sausage (uncooked) Will mine still turn out ok?

    Reply
  38. Meg says

    June 3, 2017 at 6:32 am

    I didn’t see this in the comments, Do you need to thaw your shrimp before you add it to the crockpot for it to be ready in a hour?

    Reply
  39. Caity says

    May 30, 2017 at 10:01 am

    Is the sausage raw or cooked? Same with the chicken? (Sorry i’m learning!)

    Reply
  40. Jessica says

    May 30, 2017 at 6:35 am

    How many servings does this make?

    Reply
  41. Judy says

    May 24, 2017 at 7:39 am

    Recipes ain’t set in stone and recipe cops won’t break down your door if you change things!! Cooking/baking for family and friends should be fun, if it isn’t you’re doing it wrong. FYI, based on the amount of meats and other ingredients it probably makes 6-8 servings, 1-1 1/2 c. over rice would be a serving. Also, a restaurant in my area adds pieces of blue crab in the pot, I’d suggest just using crab meat for ease and less mess.

    Reply
  42. Marieanne Honsberger says

    May 18, 2017 at 5:35 pm

    I loved riding the trolleys and dinner on the Natchez.Walking through the French Quarter with a guide was so informative. There was so much to see, food to try and great people to talk to. It is certainly a city to see more than once.
    Marieanne

    Reply
    • Tammilee says

      May 18, 2017 at 6:32 pm

      Walking the French Quarter with a guide had to be amazing. I feel like there is so much history in the area that I am not aware of. I recently heard that they have a museum of Southern Food that I really want to go to. The history of dishes like Gumbo and how they came to New Orleans. I am so glad you had an amazing trip!

      Reply
  43. Marieanne Honsberger says

    May 16, 2017 at 3:28 pm

    Just back from New Orleans..Did not take the cooking course, maybe next time, it is worth a repeat visit…What ever you call this soup it sure sounds delicious , I will be looking for and andoulla sausages answer okra…and serving it over a bowl of rice….thanks TAMMILEE

    Reply
    • Tammilee says

      May 17, 2017 at 3:45 pm

      Your welcome Marieanne! What was your favorite part of New Orleans?

      Reply
  44. Heather says

    May 14, 2017 at 9:10 am

    Tam, I’ve been to New Orleans, and your gumbo was as good as the one we had at the Commander’s Palace! I didn’t add okra but did add a lot of diced bell peppers and red pepper flakes. Our deli had fresh Andouille sausage and it was the perfect touch. I served it over hot rice with sourdough on the side. It was so easy – my first Cajun dish! My husband loved it and I’m adding it to our winter rotation. Thank you! (P.S. My girlfriend from Shreveport cleared my changes before I made it, and she said people in Louisiana are all about making the recipe work for *you* and what you have on hand. Cajun people aren’t picky – they’re hungry! My kind of crowd!)

    Reply
    • Tammilee says

      May 17, 2017 at 3:46 pm

      Heather, Thank you so much for your sweet comment! You truly made my day. I am so glad you enjoyed the recipe!

      Reply
  45. Amanda says

    April 29, 2017 at 12:45 pm

    Could this be sped up by putting it on high for 4? I don’t have 6-7 hours tonight but this sounds delicious!

    Reply
  46. Karissa says

    April 24, 2017 at 7:29 pm

    I made this today (minus shrimp & celery because I don’t like either) and it was fabulous! I’m all for easy meals that cook themselves. Even better, this made my house smell delicious all day. Definitely one I’ll put away to try again. I used andouille sausage, two peppers, and two jalepenos to add a little more zing. So tasty.

    Reply
    • Tammilee says

      April 26, 2017 at 10:58 am

      Hi Karissa,
      I am so glad you enjoyed the recipe! I love that you added extra zing to it! Such a great idea.

      Reply
  47. Tandy says

    April 21, 2017 at 7:43 pm

    Ok the rice needs to be put in way longer. Unless it calls for uncooked rice to be served. I had to take the shrimp out to let the rice finish cooking. Like an hour longer. Ohhh and to the other commenter okra sounds awesome in this. My first time making it. Everything else is amazing except now everything is going to be mush while I wait for the rice to cook through. Funny because my man didn’t even want me to add rice.

    Reply
    • Nancy says

      July 29, 2017 at 8:54 pm

      The recipe called for already COOKED rice to be added the last 1/2 hour.

      Reply
  48. Robert says

    April 17, 2017 at 6:15 pm

    As delicious as this looks, I think it’s a recipe for Jambalaya, not Gumbo since there’s no mention of a roux, which is the foundation for Gumbo. Also, Gumbo is usually served over rice rather than with the two already combined, which is how Jambalaya is served.

    Reply
  49. Greg says

    March 28, 2017 at 7:37 am

    How many servings do you get from this recipe?

    Reply
    • Lana says

      July 8, 2017 at 9:13 am

      I’m wondering the same thing.

      Reply
  50. ash says

    March 11, 2017 at 3:02 pm

    some of these keyboard warriors need to stop being petty. this recipe is awesome. just add okra like I did and move on. it’s a recipe not surgery. just add what you want and take out what you don’t.

    Reply
    • JR says

      November 22, 2017 at 6:23 am

      How much okra did you add? (I’ve never used okra before. Do I wash and dice?)

      Reply
  51. Brian says

    March 7, 2017 at 6:28 pm

    You know, I always thought it went without saying that recipes provide the basic structure and the cook can and should feel free to add, subtract or modify the ingredients as s/he desires. So I’m not sure why some of the above comments blow off this recipes as “not gumbo.”

    I made this recipe this last weekend and it was fabulous … and yes, I’ve had “real” gumbo and jambalaya in New Orleans. I added andouille sausage instead of the kielbasa and I used a jalapeno pepper. It turned out great! My sweetheart said it was now the recipe to beat … because I’ve been rolling out a lot of favorites this winter.

    When I do it again … and I most certainly will … I’ll scale back the onion a bit. I used a large onion and suggest that either a small one or just half a large one would do the job. I served it with sourdough garlic bread with parmesan broiled on top.

    Reply
    • Kai says

      July 3, 2017 at 9:21 am

      Typically I don’t go with a “one medium onion, one bell pepper, 3 rib celery” method. Every vegetable varies in size. Depending on how much gumbo I’m making, I go with 1 C diced onion, 1/2 C diced bell pepper, 1/2 C diced celery. Just stick with that kind of ratio and you’re golden 😉

      Reply
  52. Robyn says

    January 25, 2017 at 2:56 pm

    This is not gumbo.

    Reply
  53. samantha says

    January 11, 2017 at 7:29 am

    Could you use uncooked instant rice in place of the cooked rice? If so when do I put it in and for how long?

    Reply
    • Judy says

      May 24, 2017 at 7:16 am

      You can use instant rice, I’d add it toward the end of the cook time, maybe 15 minutes before adding the shrimp. Just taste the rice to be sure it’s done!!

      Reply
  54. M. Clifton says

    December 26, 2016 at 4:22 pm

    Only New Orleans uses tomatoes in their gumbo. Louisiana cajuns do not! Their gumbo is made using a roux and is brown in color.

    Reply
    • niki says

      February 5, 2017 at 8:45 am

      AND she said she took a class in New Orleans, so your point means nothing, go find someone else to bully.

      Reply
    • Brian says

      March 7, 2017 at 6:31 pm

      Last time I checked, New Orleans was in Louisiana.

      Reply
    • Baltisraul says

      October 24, 2017 at 4:31 am

      I just had Gumbo in NOLA last month at 2 different location in the French Qt. and it was roux based. My guess is that you could spend an entire month in NOLA and not find a tomato based Gumbo.

      Reply
      • Rick says

        December 1, 2017 at 9:42 pm

        HI,
        I am from New Orleans ( and have worked and cooked in many restaurants ) and there are two types of Gumbos depending on where you are from and what the influence is. There is an okra based gumbo which is thinner and does not contain a roux. The okra and file (sassafras) are the thickener and it does have tomatoes in it. The roux based has a heavy French influence and is more common in New Orleans and by far in Louisiana. This one does not usually contain tomatoes in it and is a deep rich stew consistence. My dad is an okra based gumbo cooker and I prefer the French roux version. I actually add tomatoes to the roux one as well with chicken and andouille sausage. I also Okra t my gumbo as well. laissez les bon temps rouler

        Reply
  55. Jean says

    December 12, 2016 at 6:16 pm

    Gumbo definitely has to have orka in it to be called Gumbo. I can understand not using Andouille sausage, because not everyone has access to it.

    Reply
    • Baltisraul says

      October 24, 2017 at 4:26 am

      If you have a Walmart, you have Andouille Sausage.

      Reply
  56. Bruce says

    December 12, 2016 at 6:48 am

    What kind of Gumbo can it be without Okra, or Andoule Sausage ?

    Reply
  57. Janelle says

    December 10, 2016 at 12:40 pm

    Question: do you put your hot pepper in whole? The other veggies are specified (i.e. diced, minced). Looking forward to trying out this recipe tomorrow.

    Reply

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